SimpliiGood by AlgaeCore begins commercial production of spirulina-based smoked salmon

AlgaeCore Technologies has announced the commercial production of its plant-based smoked salmon analog, created entirely from fresh spirulina and branded under its food-tech arm, SimpliiGood. The launch follows recent approval in Europe classifying its texturized spirulina as a non-novel ingredient, removing regulatory barriers for market entry.

Based in Raanana, Israel, AlgaeCore is now transitioning from pilot production to full-scale industrial manufacturing. The company’s new facility is capable of producing hundreds of tons of its Simplii Texture spirulina annually, enabling it to meet expected demand from food manufacturers and private label brands seeking fish alternatives.

The plant-based salmon analog, which uses texturized spirulina as its base, is produced using a proprietary low-tech process. “No complex and expensive equipment, such as 3D printers or extrusion equipment are required to craft our texturized protein,” commented Baruch Dach, CTO & Co-founder of AlgaeCore. “Our fresh, undried spirulina and a few natural ingredients are combined and passed through a machine that resembles a pasta roller to produce our spirulina-based smoked salmon in a simple process.”

Each kilogram of Simplii Texture can yield up to four kilograms of finished smoked salmon analog. The product is designed to offer the appearance, texture, and flavor of traditional smoked salmon while providing a rich nutritional profile, including up to 70% protein, iron, and beta-carotene. The spirulina content can be adjusted from 40-100%, depending on the application. Other ingredients include rice flour, tapioca, oil, and spices.

At the core of the company’s platform are two patented technologies. The first is a decolorization process that removes chlorophyll, which is then diverted into other uses such as supplements and natural food colorants. The remaining spirulina retains a pale pink hue due to natural carotenoids. The second technology enables the formation of a high-moisture, texturized vegetable protein that mimics the fibrous structure and glossy finish of smoked salmon.

Lior Shalev, CEO & Co-founder of AlgaeCore, emphasized the product’s alignment with global sustainability efforts. “With overfishing of salmon at a crisis point, our spirulina-based smoked salmon analog is ready for commercial roll-out,” he said. “Our creation embodies the same look, mouthfeel, and great flavor as real salmon. It is already receiving outstanding reviews and traction, demonstrating genuine market share potential.”

Simplii Texture has received approval from the European Food Safety Authority as a non-novel food, allowing it to be incorporated into a range of consumer products without further authorization. It is currently undergoing pilot trials with manufacturers in Germany, Italy, Switzerland, the Netherlands, and Israel. According to the company, the first products made with the ingredient are expected to reach store shelves within six months. Approval from the US Food and Drug Administration is also being pursued.

AlgaeCore grows its spirulina in greenhouse ponds located in Israel’s southern desert region, using more than 98% recycled water. The crop is cultivated using sunlight and carbon, making it a low-impact, high-efficiency protein source. Spirulina’s growth cycle allows for harvesting every 24 hours, supporting consistent and scalable supply.

The company’s shift into food-tech builds on its earlier work supplying supplement-grade spirulina to B2B and B2C customers. In 2023, it partnered with Haifa Group to optimize nutrient formulations for spirulina cultivation, helping to reduce costs and improve productivity. To date, AlgaeCore has raised over US$19 million in seed funding, including a recent US$4 million grant from the Israel Innovation Authority.

By combining scalable production methods with functional plant-based ingredients, AlgaeCore is positioning SimpliiGood as a flexible solution for manufacturers exploring alternative proteins and sustainable seafood analogs.